About this recipe

French meringue, sorbet and Chantilly cream, are three essential culinary techniques found in this recipe. A combination of subtle flavors and varied textures from a crisp bite to melt in the mouth, this superb dessert will surprise and instantly refresh your palate.

Method

Champagne Sorbet: In a saucepan, bring the water and sugar to the boil. Leave to cool. Add the pink Champagne and lemon juice. Churn in an ice cream machine.

Prepare the French meringueby using the ingredients in the ingredient list. Transfer to a pastry bag fitted with pastry tip; pipe a layer of meringue onto a baking sheet lined with baking parchment. Bake in an oven preheated to 90°C for 1 hour. Take out of the oven, remove from the paper and cut into rectangles.

Raspberry coulis: Purée the raspberries in a food processor with a little lemon juice. Add sugar to taste. Strain through a china cap sieve.

To serve: Roughly crush the “biscuit rose” (pink lady finger biscuits). Evenly top one meringue rectangle with Champagne sorbet then cover with a second meringue rectangle. Gently press the meringue rectangle in the “biscuit rose” turning it so that it coats all the exposed sorbet. Place a sorbet filled meringue upright on a plate. Arrange a little Chantilly cream on one side of the plate, top with apple blossoms. On the other side of the plate add drops of raspberry coulis and top each with a Dushi button.